Anchovy & Italian Parsley Deviled Eggs

Ingredients:
6 hard boiled eggs, cut in half lengthwise
2 anchovy filets (packed in oil and blotted dry)
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons minced fresh Italian parsley
1/4 teaspoon smoked paprika
salt
pepper

capote capers for garnish

Directions:
Place the yolks, anchovies, spices and condiments in a blender (I used my Vita-Mix)or food proccessor. Pulse until smooth.


Divide the mixture evenly among the halves. Garnish with a a caper.

My thoughts:

Ah, yes, deviled eggs again. I made this particular batch to serve along side Caesar Salad. I got the idea from a restaurant I visited a while back that had served their salads with an unexpected deviled egg garnish. It was a cute touch that honestly bumped up my enjoyment of the whole meal. Their version was a bit more traditional, I decided to spike mine with anchovies to better tie in with the salad. I normally just fork-mash my yolks but I didn't any random fishy bits or pokey bones in my final product so I Vita-Mixed them, which worked well, but as always, I found it a bit difficult to scrape out all of the thick mixture out from under the blades. Perhaps I am too impatient. Anyway! The texture was smooth and creamy and while they were perhaps the most savory deviled eggs I have every made, they did not taste overwhelmingly anchovy-y.

Bacon Loves Shrimp Deviled Eggs

Ingredients:

8 hard boiled eggs, cut in half lengthwise
3 strips thick cut bacon, cooked and crumbled
1/2 cup finely minced cooked shrimp
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon finely minced green onion or chopped chives
salt
pepper

shrimp slices for garnish

Directions:
Place the yolks in a small bowl. Lightly mash with a potato masher. Add the mayonnaise and mustard. Mash until smooth. Stir in remaining ingredients taking care that they are evenly distributed in the egg mixture. Divide evenly among the halves. Garnish with a bit of shrimp.

My thoughts:

The these eggs are perhaps the most over the top, goyisha deviled eggs I've ever consumed. Bacon and shrimp! I'd like to claim credit for that bit of genius but these eggs are the product of my husband's imagination. For some reason he got it in his head that he wanted to make deviled eggs and this is what he came up with. Since he didn't grow up eating a lot of deviled eggs, he prefers them closer to the "stuffed" egg territory with lots of bulky ingredients than their traditional fairly smooth and sprinkled with paprika forebearers. Being as overstuffed as they are, they make a great snack or appetizer, they are more substantial than than regular deviled eggs which in my opinion makes them better.

Ham & Dill Deviled Eggs

Ingredients:
6 hard-boiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 cup finely diced smoked ham
1/2 to 1 teaspoon finely minced dill

Ingredients:

In a medium bowl, mash together the egg yolk and dill until fairly smooth.



Stir in the mayo and mustard. Add the ham then stir to evenly distribute. Pipe or spoon into the egg halves.

My thoughts:

This recipe straddles the line between a deviled egg and a stuffed egg. The mustard gives it the deviled part but the ham bumps it up into the heartier "stuffed" egg category. The appeal of deviled eggs seems to be as strong as ever, deviled egg variations are-by far in some cases-some of the most popular recipes among the nearly 900 I've posted here. This particular recipe is very simple but the flavors of the ham, dill and mustard are robust and complex. One of my favorite variations on the classic.

Tarragon, Chive and Caper Deviled Eggs

Ingredients:
6 hard boiled eggs, peeled and sliced lengthwise
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon capers
4 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh or freeze dried chives
white pepper

Directions:
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, tarragon, chives, pepper, and capers. Spoon an equal amount into each of the egg halves. Sprinkle with extra chives, if desired.

My thoughts:

If you are a long time reader, you know that over the years I've posted more than a few recipes for deviled eggs. The second time I posted a recipe for deviled eggs I was apprehensive (how many variations on one dish can people be interested in?) but it soon became clear that there is a seemingly endless appetite for deviled egg recipes; every day dozens and dozens of people find this site expressly looking for deviled egg recipes and variations. Not to mention the e-mails I get asking for more deviled egg recipes when it has been a while since the last one. Who am I to disappoint?

To me, the beauty of the deviled egg is its ease in preparation, endless variations (check out this cookbook if you don't believe me) and the fact that they are a real crowd pleaser. I can't remember a picnic or cookout I've attended that didn't have deviled eggs and rarely are there any left at the end of the day. For these particular deviled eggs the combination of tarrgaon, chives and capers add an elegant touch to the eggs without adding a lot of extra work. I just cut the herbs directly into the bowl using my kitchen shears and gave it a good mashing.

Fresh Basil Deviled Eggs

Ingredients:
10 hardboiled eggs, peeled and sliced length-wise
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 handful fresh basil, minced
white pepper
salt


Directions:
Place yolks, mayonnaise, mustard, basil, and pepper in food processor or blender and pulse until smooth. Spoon an equal amount into each of the egg halves. Top with a baby basil leaf and serve.

My thoughts:

Nothing says Spring quite like deviled eggs. I'm not quite sure why, eggs don't really have a season, but there is something so Spring-like about egg dishes. As you know, I love deviled eggs and this is one of the best ones I've come up with. Initially I wanted to make a sort of pesto egg but wasn't sure how pinenuts and parmesan would taste with the mustard necessary to make it a true "deviled" egg. I'm glad I went the straight basil (it constituted my first "harvest" from my Aerogarden!) route, the flavor was really light and fresh and the perfect foil to the mustard.

Smoked Salmon Deviled Eggs

Ingredients:
10 hardboiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoon sour cream
4 oz smoked salmon, minced
white pepper
large capers for garnish


Directions:
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, sour cream, pepper, and the smoked salmon*. Spoon an equal amount into each of the egg halves. Top with a jumbo sized caper and serve.


*If you want a really smooth texture, pop it all in the food processor or blender and pulse.

My thoughts:

I think I have a minor deviled egg addiction. Over the past few years I have posted no fewer than five deviled egg recipes to Coconut & Lime. This will make six. The funny thing is that Matt isn't terribly fond of deviled eggs so I normally just make enough for me or use a lunch visitor as an excuse to try out a new variety. These I made for my mother who stopped by for lunch today and she quite enjoyed them. When I eat at her house she always makes me guess what the "secret ingredient" in whatever she made is (hint: it is always Old Bay) so I didn't tell her what kind of deviled eggs they were but she got it in one. The lox gives the egg a slightly salty smoky flavor that works really well with the creamy egg yolks. Just take care to really mince it so you are not left with any big, chewy chunks.

Guacamole Deviled Eggs

Ingredients:
10 hardboiled eggs, peeled and sliced length-wise
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon minced hot pepper
1 teaspoon minced onion
1 small avocado

hot sauce

to garnish:
baby cherry tomato halves

Directions:
In a small bowl, use a fork and thoroughly mix together all ingredients. Spoon an equal amount into each of the egg halves. Top each with a baby tomato half.

My thoughts:

I know I've posted a number of deviled egg recipes here, but this weekend I came into posession of some tiny (about the size of my pinky fingernail) cherry tomatoes and kept thinking what a cute garnish they'd be for a deviled egg. I had a fast approaching over ripe avocado and there you go-guacamole deviled eggs.

Spinach Deviled Eggs

Ingredients:

10 hardboiled eggs, peeled and sliced length-wise
3 tablespoons mayonnaise
3 tablespoons Dijon mustard
1 1/2 teaspoons capers (optional)
smoked paprika
1/4 cup frozen spinach (defrosted, drained and chopped*)

crisp bacon or large capers for garnish


Directions:
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, capers, parsley, pepper, and a bit of smoked paprika. Spoon an equal amount into each of the egg halves. Top with tiny bits of crisp bacon or a jumbo sized caper and serve.

*or subsitute 1/4 cup cooled, "wilted" fresh spinach

My thoughts:

At Springtime, a girl's thoughts naturally turn to deviled eggs. These are made a little extra special by the addition of chopped spinach and a bit of bacon. The smoked paprika really compliments the bacon, but regular or hot paprika would work just as well. I think this might be my new favorite deviled egg recipe!

Wasabi Deviled Eggs

Ingredients:
6 hard boiled eggs, sliced lengthwise, yolks removed
1/4 cup sour cream (reduced fat okay)
1 teaspoon wasabi paste
1 teaspoon minced green onion
1/8 teaspoon mustard powder
salt
pepper
toasted sesame seeds

Directions:
In small bowl, mix together sour cream, mustard powder, wasabi, salt, pepper and egg yolk to form a paste. Pipe or spoon into the egg whites. Sprinkle with sesame seeds and serve.

My thoughts:

Who doesn't like deviled eggs, even secretly? I personally abhor egg salad but adore deviled eggs. It is easy to get tired of making the say way over and over though no matter how good they are, so I decided to try something new. Nicely spicy and the wasabi turns the eggs a pretty shade of light green.

Spanish Deviled Eggs

Ingredients:
10 hardboiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
2 tablespoon Dijon mustard
1 1/2 teaspoons capers
1 teaspoon fresh parsley, finely minced
smoked paprika

Directions:
In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, capers, parsley, pepper, and a bit of smoked paprika. Spoon an equal amount into each of the egg halves. Sprinkle with additional smoked paprika and serve.

My thoughts:

I call these "Spanish Deviled Eggs" in the sort of way that adding green peppers to any casserole in the 1950s made it "Mexican". That is to say, the ingredients remind me of Spanish food, but I make no claims that deviled eggs have any connection to actual Spanish cuisine. They are very tasty and festive looking, I think a lot of people associate deviled eggs with picnics in the park but these wouldn't be out of place at a holiday party.

Spicy Deviled Eggs

Ingredients:

a bit of cayenne

a bit of mexican chili powder

a squirt of good quality Dijon mustard

salt

a tiny dot of mayo for moisture

fresh black pepper

a sprinkle of Hungarian Hot Paprika (for the top)

adjust amounts as needed depending on how many eggs you are making



Directions:

Cool boiled eggs. Slice in half. In a bowl, combine yolks together with all ingredients except paprika. Spoon (or be fancy and pipe using a pastry bag) yolk mixture into egg halves. Sprinkle with hot paprika and voila.